We’ve found some grocery stores offer Veggie Stock as opposed to Veggie Broth, and this might be something to look for. We prefer Veggie Stock, but since it’s often hard to find, we don’t include it in our recipes. There are also vegan bouillon cubes, which tend to have a better/more robust taste. Another option is to use water and add more soy sauce (or coconut aminos).

For what it’s worth, we originally made this recipe with almond milk, but found it to be too sweet. You could try using a less sweet vegan milk, like oat or cashew.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner